chicken skewers with ginger-peanut sauce
12 metal (or wooden) skewers
2 pounds boneless chicken (see cook’s note)
Zest of 2 limes
1/2 cup fresh lime juice
1/2 cup smooth peanut butter
2 tablespoons light brown sugar
1/4 cup low-sodium soy sauce
2 teaspoons finely minced fresh ginger
2 cloves garlic, finely minced
1/2 teaspoon crushed red pepper flakes, or to taste
Fresh cilantro, chopped, optional
Peanuts, chopped, optional
- If using wooden skewers, soak in water for at least 30 minutes. Set aside.
- Cut chicken into long pieces, about 1-inch wide by 3-inches long. Set aside.
- In a large bowl, combine lime zest, lime juice, peanut butter, light brown sugar, soy sauce, ginger, garlic, and red pepper flakes to taste. Transfer 1/3 of sauce to a serving bowl (for dipping) and remaining 2/3 into a resealable plastic bag. Add chicken to bag, coat well with mixture, seal and allow to marinate in refrigerator for up to 2 hours.
- Preheat grill to medium-high heat. Place 1-2 pieces of chicken onto each skewer until all of chicken is used. Place skewers on grill and cook 2-4 minutes per side, depending on thickness. Remove from grill and transfer to a large serving platter. Garnish with cilantro and peanuts (if using) and serve with reserved sauce.
cook’s note: You can use either breast or thigh meat for this recipe, but the thigh meat tends to dry out a bit less.